Average Reviews:
(More customer reviews)I have for years been a fan of the articles by Helen Hursh Graber in the online magazine about Mexico entitled Mexico Connect; [...]
Graber writes well about food and about food in the culture of Mexico. Her knowledge of the various cuisines found in the State of Puebla rivals that of Diana Kennedy and is perhaps deeper because of Graber's many years of living in the small city of Cholula on the outskirts of the City of Puebla. Her writing about food always puts food into the living culture of the people who prepare and eat that food. Importantly, her writing includes practical, do-able recipes even for people who do not get to live in Puebla. This book brings together information and recipes that she had previously published in Mexico Connect along with new insights. I will forever be in her debt for pointing us to the little store in the Cholula mercada where the owner sells the best mole pastes that I've ever eaten. I've shared the mole poblano and adobo pastes with foodie friends in the U.S. Truly, they are both outstanding. Well, actually, to die for.
In addition to recommending this book to friends who know and love Puebla, I have ended up having two copies myself...one to use in the U.S. and one to use when I'm in Puebla.
Click Here to see more reviews about: The Cuisine of Puebla
A cook's journey through the Mexican state of Puebla, one of the country's oldest and most renowned culinary regions. With over 75 recipes, plus sections on ingredients and cooking techniques.
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